Heat a large Dutch oven or heavy pot over medium-high heat. Add the diced smoked pork shoulder or smoked sausage and cook 4–5 minutes until edges begin to brown and render fat. Remove with a slotted spoon and set aside. Add the ground beef to the pot and cook, breaking up with a spoon, until browned and cooked through, about 6–8 minutes. Drain excess fat, leaving about 1–2 tablespoons in the pot for flavor.

Sauté aromatics

Reduce heat to medium. Add the chopped onion and diced green bell pepper to the pot and cook 4–5 minutes until softened and translucent. Add the minced garlic and cook another 30–45 seconds until fragrant.

Combine liquids & tomatoes

Return the cooked smoked pork/sausage to the pot. Stir in the crushed tomatoes, tomato sauce, beer (if using), and beef stock. Scrape up any browned bits from the bottom of the pot.

Add beans

Stir in the drained kidney beans and black beans to combine with the tomato mixture.

Smoke & Spice

Add chipotle in adobo, smoked paprika, chili powder, ground cumin, dried oregano, dark brown sugar, Worcestershire sauce, apple cider vinegar, and hot sauce (if using). Season with kosher salt and black pepper. Stir thoroughly to distribute spices evenly.

Bring the chili up to a gentle simmer, then reduce heat to low. Cover partially with a lid and simmer gently for 35–45 minutes, stirring occasionally, to let flavors meld and sauce thicken. If the chili becomes too thick, add up to 1/2 cup additional beef stock or water.

Taste and adjust seasoning: add more salt, chili powder, or a pinch of brown sugar as needed. For extra smoky heat, stir in another 1/2 teaspoon minced chipotle or a dash more smoked paprika.

Finishing & Toppings

Finish and rest: Once the chili has thickened and flavors are balanced, remove from heat and let rest 5 minutes. Stir in Worcestershire or a splash more vinegar if it needs brightness.

Serve: Ladle chili into bowls. Top each serving with a generous sprinkle (about 1/4 cup) of shredded smoked cheddar, a spoonful of sour cream if desired, and a scattering of sliced green onions and chopped cilantro. Serve with lime wedges on the side to squeeze over individual bowls.